3 cups of fresh snap peas
2 tablespoons of butter
1 egg
1 yolk
1/4 cup all-purpose flour
1/2 can of heavy cream
750ml of fresh whipping cream
1 teaspoon of lemon juice
Finely chopped onion
Salt and black pepper to taste
Oil for frying
3 cups of fresh snap peas
2 tablespoons of butter
1 egg
1 yolk
1/4 cup all-purpose flour
1/2 can of heavy cream
750ml of fresh whipping cream
1 teaspoon of lemon juice
Finely chopped onion
Salt and black pepper to taste
Oil for frying
Cook the snap peas in boiling salted water until tender
Drain and let cool
Place the cooled snap peas, butter, egg, yolk, salt, black pepper, flour, and canned heavy cream in a blender
Blend until smooth
In a greased skillet, make small thick pancakes and fry them on both sides until golden brown
Lightly beat the fresh whipping cream and add lemon juice
Season with salt and set aside
Fry the chopped onion in hot oil until caramel-colored
Serving suggestion: Serve with the creamy sauce, fried onion, and additional snap peas.
